Thursday, 2 April 2015

Fettuccine with vegan ground beef & tomato sauce

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Many think we need meat and dairy to meet our daily protein needs but this is not true. Our plant foods provide plenty of it. Foods like legumes, nuts, seeds & soy are our highest sources plus plant foods contain phytonutrients which are not found in animal foods and they offer a multitude of health benefits. Eat more plant foods for your good health! 

For this recipe you will need 

One 200 gram package of Organic Edamame & Mung Bean Fettucine. 

 I posted this brand last Nov under New Food Finds. It's become a staple in my house since then. Hopefully it will for you too knowing its nutritional content. 

Nutritional facts

173 calories per 1/4 package ( 50g )
2 g fat
17 g carbs
9 g fibre WOW!!
21 protein. WOW!!
2 % vit A
10% vit C
7% calcium
27% iron WOW!!
Now this is how one eats pasta!!

 Grain free, gluten free, vegan & organic.

Today I added the below two recipes to these amazing noodles.

Ground beef ingredient's 

3 lrg garlic cloves
2 cups cremini mushrooms
1/4 cup yellow onion
1/2 cup whole walnuts
1tsp grated ginger
1/4 tsp pepper
1 tbsp braggs liquid soy
salt & pepper to taste
**use organic when possible
Yields 1 1/2 cups
** this recipe is very similar to my crispy wonton recipe I posted earlier. You can find that under the appetizer section of my blog**


Heat a cast iron pan ( or a pan of your choice ) on med/high heat.
Add mushrooms, onion & garlic to your processor and pulse till resembles a crumb like texture. Careful not to puree. If you do it won't take on the hardy ground meat like texture. But it's not a total loss, still use it.
Add a little extra virgin olive oil to your hot pan and now add the mushroom mix.
Chop the walnuts up in the same blender until it resembles a larger crumb like texture.
Add walnuts, grated ginger, liquid soy & the salt & pepper.
Allow the mix to brown, the higher the heat the quicker of course, just keep moving it around the pan like you would ground meat. Flipping and chopping through the mix with your spatula.

This is also a great substitute option for ground soy products. Being that there is soy in the fettuccine there is no need for more. 
The ground mix can be used in wraps, tacos, pizzas or even spread out on a sandwich. Very versatile.

Tomato sauce ingredient's 

3 large tomatoes
1/2 red pepper
1/4 cup sundried tomato
1/4 cup yellow onion 
3 large garlic cloves
1/3 cup ( approx ) of fresh basil
1 tsp dried oregano 
1/4 cup nutritional yeast ( optional 
2 medjool dates. ( pits removed )
1 tsp salt & pepper ( or to taste ) 
**use organic when possible 
Yields 3 cups


If using sundried tomatoes not packed in oil then slice them into small peices if using the packaged in oil kind then just add with all other ingredients. 
Add all ingredients to a high powered blender ( I use my vitamix ) and blend till smooth.
Give it a taste and adjust the flavour to your liking. If need be.
***This can be served as is for a raw version   of a cold soup, sauce or a dressing
Otherwise---simmer the sauce over low heat for about 15 minutes.

Boil the package of "noodles" as per package directions.
Yields approx 6 cups

Serve up with a veggie side & Enjoy! ** FYI for the next day's leftovers I used only the ground meat and the sauteed zucchini with a little drizzle of olive oil & it was delish! 
This blogs main focus was the fettuccine. You can serve it up of course with your favourite toppings, sauces etc. of your choice, however you chose to serve these amazing noodles, enjoy and may you be Nutritionally Well. 

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